How to Make Meuniere Butter

Meuniere butter, a brown butter sauce with lemon, is a classic accompaniment for fish and vegetables (think of that old standard, sole meuniere). Makes a little over a quarter cup, enough for four portions of fish.   Ingredients: 1/4 c. unsalted butter 1 1/2 tsp. fresh lemon juice 1 tbsp. finely chopped Italian parsley 1/8 tsp. salt Steps: 1.  Melt butter in a heavy saucepan over low heat.   2.  Heat until butter turns light brown and has a nutty aroma. Swirl the pan occasionally, so the butter doesn't burn.   3.  Add the lemon juice and swirl the pan to incorporate. The butter will foam up.   4.  Sprinkle with chopped parsley and salt; swirl to combine.